Chuck Occhi


 
B

Bill Schultz

TVWBB Hall of Fame
Occhi Italian for Eye, did a Tuscan style version of one of our favorite cuts. Picked up on Sunday at the Farmers Market some local grown free range cattle Chuck Eyes. Main difference you can see right off is the color of the meat, very deep red and very juicy

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Had one Garlic Scape left and a clump of Russian Kale

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Kale getting blanched in salted water

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Chuck Occhi's at room temp and salted and peppered heavy and dressed in EVOO

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Shrooms, Cannelli Beans, orange zest, garlic, the Kale, garlic , onion ,Scapes all ready and stacked for deployment, oh yea fresh parsley too

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All in fresh Pasta done on the stove in last dressed with a 1/4 cup of white wine

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Chuck Occhi's on for a hot sear both sides and pulled off while quite rare in the center, sliced into large slices and dressed with butter in a CI, back on the OTG for a final sizzle in its brown butter bath.

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On the table with the side dish a good glass of wine and some nice Italian bread sticks, your plate, enjoy

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I had a bowl of cereal for dinner tonight, so viewing this post is pure torture for me (especially the pasta).
 
Not retired Brian, worked a long day yesterday as a matter of fact. I am very quick and methodical about prep work and good with a knife, took me about half an hour to get everything ready while the water came to a boil and the coals in the OTG ashed over.
 
It is obvious that you have a great experience Bill. You are always cooking as a professional and this post is no exception.
These Occhi (Czech - Oči) and pasta looks really delicious.
Q: Knew you from the beginning that you finish the meat in the pan?
 
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